Smoked kohlrabi with pine berry and nimbu pani

Take the leaves off the kohlrabi and hang it over the grill for up to about two days, until half shriveled, to dehydrate it.

Peel the kohlrabi and slice it on a meat slicer; compress the slices in the nimbu pani dressing.

Slice the pine berries very fine.

Layer kohlrabi and pine berry slices alternately, many layers, then roll up tightly into a rose.

Add a little egg white emulsion with juiced jalapeño and lime.

Place puffed quinoa, dressed in chaat masala with black salt, around and on top.

Use a ring cutter to hold the shape; drop a pine berry, blood orange, Indian lemon and roasted cumin gel inside and around.

Finish with apple basil leaves placed naturally, some upside down, some in clusters.

Mix the dressing and split it with the herb and kohlrabi-top oil.